Methods:

1, chicken neck with soy sauce, monosodium glutamate, garlic, ginger, scallion, five-spice powder, dry chili, star anise, cooking wine, kneaded through the chicken neck into a container, marinated in the refrigerator for a day

2, removed from the filtered dry water

3, start the frying pan, frying slowly over a medium heat crispy can be

p>Potato Chicken Neck

Method:

1, chicken neck cut into small sections blanched and spare, potatoes cut into small pieces.

2, green onions and garlic after bursting the pan under the chicken neck stir-fry, put the potatoes, stir-fry over high heat.

3, add oil, soy sauce, moderate amount of water, and so on after boiling to small fire.

4, add a moderate amount of salt, suffer the soup can be.

Beer chicken neck

Raw materials: fresh chicken neck beer

Seasoning: green onion, ginger, sugar, salt, soy sauce, spices, small chili peppers, fennel, coriander

Specific method:

1, the oil burned to sixty percent, put 3 tablespoons of sugar to fry the sugar color, stirring with the stir frying spoon, the fire should not be big until the sugar melted into water and discoloration, two drops of soy sauce.

2, the chicken neck into the frying pan, the sugar color on, stirring constantly. When the color on and then stir-fry for a while.

3, beer poured into the frying pan, in order to not over the chicken neck as a standard. Then put onion, ginger and salt, spices, small red pepper, fennel, sesame leaves.

4, cover the lid, small fire, by dry soup can be.

Traditional chicken neck

Raw materials: fresh chicken neck, chili, chopped peppers, peppercorns, green onions, ginger, spices, cinnamon, sesame seeds, white wine, salt, soy sauce and a number of unrecognized spices.

Practice:

1. Wash the chicken neck. In a large pot into the chopped green onions and ginger, pour more white wine, salt, wash the chicken neck into the mix, marinate overnight. (Use white wine than wine marinade out of the delicious)

2. The next day, the marinated neck into a pot of boiling water to blanch off the blood of the end, fish out and rinse clean.

3. Another on the pot, pour oil, choking a large handful of small chili peppers, peppercorns. (More than the oil used for stir-frying) Choke out the flavor to hurry to add water.

4. Throw all kinds of spices in the pot. Then pour some white wine, soy sauce, a few spoons of chopped pepper, scallions, ginger. Soy sauce should be moderate, it is best to use old soy sauce, adjust the color can be.

5. And then put the chicken neck into the high heat to boil, taste salty, because the chopped pepper is very salty, and the night with salt salted, to pay attention to not too salty. Change the small fire to cook more will be good. More than half an hour you can turn off the fire, turn off the fire after the chicken neck can also bubble in the soup to taste.

Spicy Chicken Neck

1. Chicken neck clean, and then in the hot water inside the chili, to remove the blood.

2. Prepare ginger, garlic, red pepper, peppercorns, Sichuan bean paste, the oil is hot to 7 minutes to cook, the next seasoning, stir fry.

3. Under the chicken neck, stir fry for about a minute, and then under the soy sauce stir fry.

4. Add a little water. Add a little water, just enough to drown the chicken necks. Then cover and let dry.

5. When the water dries up. You can then plate it up.

Chicken neck in sauce

Main ingredient: raw chicken neck

Accessories: dried chili peppers, peppercorns, dashi, green onion, ginger, cooking wine, white wine, sugar, soy sauce, salt, monosodium glutamate

Methods:

1) Wash the necks with water, then blanch the chicken necks in boiling water (be sure to bring the water to a boil before putting the necks in the chicken).

2) Marinate the chicken neck with peppercorns, dashi, scallions, ginger, cooking wine and salt for half an hour, then fish out.

3) Boil oil in a wok, add sugar and gently push it with a spatula to melt. Add the chicken necks (be careful of the oil splattering) and turn the necks until both sides are colored. Add the soy sauce, dried chili and water, bring to a boil over high heat, and wait over low heat until the water simmers dry.

Marinated Chicken Neck

Practice:

1, first pour oil in the pot and sautéed sliced garlic, ginger, dried chili peppers, daikon, peppercorns popping aroma, pour broth or hot water, and then into the cinnamon, cumin, cloves, grass berries, Angelica dahurica, sesame leaves, soy sauce, salt, sugar, oyster sauce

2, after boiling cover and turn to simmer for an hour, the necks of the chicken rinsed and put in the cooled marinade marinated for two hours and fished out, open fire to cook the marinade skimming blood foam, and then into the chicken neck to cook on low heat for fifteen minutes, frying pan into some of the marinade boiled into the hot sauce, chili powder, pepper powder, chicken necks poured into the non-stop stir-frying until juicing, and then turn on low heat into the chicken can be out of the pot.

Braised Chicken Neck

1 Wash the neck of the chicken, with onion segments, ginger slices, spices cooked in the pot.

2 Cut the chicken necks into 5-centimeter-long segments, prepare chopped green onion and minced ginger.

3 Fry the oil in a wok, put in about 3 tbsp of sugar, let the sugar simmer until golden brown, add the cut chicken necks into the wok.

4 Stir-fry until the chicken necks are colored, add chopped green onion, minced ginger, soy sauce, pepper flakes, stir-fry again, and finally put MSG.

Bacopa monnieri stewed chicken neck

1. chicken neck chopped into segments, washed with water;

2. bacopa monnieri, goji berries are also washed with water;

3. pot of water, put on the fire to boil, the washed chicken neck blanch a little;

4. blanch the chicken neck and the bacopa monnieri, ginger into the stew, put on the fire to boil, skimming off the surface of the foam;

5. put in the chicken neck and bacopa monnieri, ginger, put in a stewpot, put on the fire to boil, skimming the surface froth;

5. Put in the berries, cover the lid, stew on low heat for about 2 hours;

6. Put refined salt, monosodium glutamate to adjust the taste can be.

Roasted Chicken Neck

Practice:

1, after the chicken neck is bought, wash it. Marinate the chicken neck with a mixture of salt, cumin powder, sesame seeds and a little chili powder for 30 minutes.

2, touch a layer of oil before putting into the oven, and then bake at 200 degrees for about 20 minutes.

3, before eating can be sprinkled with a layer of sesame seeds, eating will be more flavorful!

Coke Chicken Neck

Practice:

1, chicken neck first with boiling water, the purpose is to remove the blood. Add less cooking wine. Then fish out and rinse with cold water.

2, frying pan hot oil, onion, ginger, garlic and pepper burst pot, into the chicken neck stir fry for a short time, and then pour into the Coke. The Coke should be submerged over the chicken neck.

3, add dark soy sauce coloring, add a little salt. Simmer until the juice is reduced. Out of the pot

Taro chicken neck

Main ingredients: chicken neck 2OO grams; Ingredients: taro 1OO grams, 2 grams of garlic rice, 3 grams of ginger rice, 2O grams of garlic;

Seasoning: 15 grams of milk, 15 grams of coconut milk, 15 grams of broth, 3 grams of salt, 3 grams of monosodium glutamate (MSG), 5 grams of wine, 15 grams of wet starch, 6OO grams of raw oil, 2 grams of sesame oil.

Practice:

1) cut the chicken neck into pieces and then fly water, taro cut into rectangular strips, garlic cut into segments.

2) pot on high heat, under the peanut oil taro fried, fishing. Pot to stay a little oil, pour into the garlic, garlic rice, ginger rice sautéed, sprinkle into the wine, add broth, under the chicken neck, taro, Wang Hua light milk and coconut milk, seasoning, burned until the soup thick, thickened with wet starch and drizzled with sesame oil.

Spicy Chicken Neck

Practice:

1. chicken neck cleaned into the pot, add ginger, white onion, peppercorns, dashi cooking to just cooked in medium heat, pick up in a bowl, with wine, soy sauce marinade for ten minutes;

2. frying pan under the red oil, into the soybean paste stir fry flavor, put the chicken neck, pour into the original marinade juice, add a small amount of sugar and water, simmering until the juice will be dry, plus pepper, salt, monosodium glutamate, garlic, sesame oil, stir fry evenly.

Ginger Sugar Chicken Neck

Practice:

1, ginger flavor, blanch on medium heat for 8-10 minutes to remove the standby;

2, blanched chicken neck into the frying pan, squeezed a little lemon juice can be.

3, into the ginger, jujube stew 10-15 minutes over low heat, stirring until lightly browned out of the oil over low heat, add brown sugar stirring evenly, open the pan and pour white wine, add ginger, green onion, garlic

Ingredients: garlic, ginger, green onion, peppercorns, cumin, cinnamon, cooking wine, soy sauce, five-spice powder, soy sauce, or garlic sauce, or sweet noodle sauce and other sauces that you like.

Practice:

1, a head of garlic minced, three large pieces of ginger diced, two sections of about two inches long white onion thickly shredded. Pepper, cumin, cinnamon and other spices you like wrapped in a gauze bag.

2, boiling water, blanch the blood end.

3, put the oil in the pot, the oil is slightly warm, put a small spoon of pepper and cayenne pepper, the fire is not too big. Peppercorns and chili peppers darken in color, the flavor is also squeezed out, do not like too spicy, even with the chili peppers, peppercorns and pick out together. Spicy, just pick out the peppercorns.

4, turn up the heat, add garlic, ginger, green onions, stir fry the chicken neck until the whole body is dipped in oil. Then pour a spoonful of yellow wine. A moment, then pour soy sauce, then, pour oyster sauce. Stir fry for a while to let the chicken neck thoroughly color, and then you can put in the bean sauce, or garlic hot sauce, or sweet noodle sauce, in short, you like or then sweet and salty or spicy taste two spoons of ginger, continue to stir fry.

5, the chicken neck evenly colored and wrapped in the sauce, pour water until the neck did not exceed the chicken, while adding sugar, into the spice gauze bag, pour some five-spice powder.

6, large fire boil, turn the fire continue to simmer for half an hour, taste and add salt or sugar, and then large fire a little juice can be collected. Turn off the fire, put on the stovetop overnight, if the weather is hot, turn the refrigerator. Must have this flavoring stage to be delicious.